On Fri 29 Jul 2005 03:10:49p, MOMPEAGRAM wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Fri 29 Jul 2005 05:34:13a, Shaun aRe wrote in rec.food.cooking:
>>
>>>
>>> "Monsur Fromage du Pollet" > wrote in message
>>> ...
>>>> If it is Bean and bacon soup...Why do you start out with a ham bone?
>>>
>>> isn't the term 'bacon' often used for any cuts of cured pork? Besides,
>>> there's 'bacon' there in your recipe anyway ',;~}~
>>
>> No. In the US, bacon means bacon. Other cuts are referred to
>> individually; e.g., ham (assumed cured/smoked, otherwise "fresh ham"),
>> smoked pork chops, smoked hocks, etc. One might, in fact, include
>> bacon and ham in the same recipe.
>>
>> --
>> Wayne Boatwright *¿*
>> ____________________________________________
>>
>> Give me a smart idiot over a stupid genius any day.
>> Sam Goldwyn, 1882-1974
>>
>>
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> Except for Canadian Bacon. Which some folks confuse with peameal bacon.
> They are not the same.

Except for the cornmeal, what is the difference between Canadian bacon and
peanmeal bacon? Canadian bacon I can usually take or leave. I would
practically kill for peameal bacon.

TIA

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974